Breakfast, the Greek way…

When tomatoes are juicy and ripe, there’s nothing better than making a quick pan of strapatsada—eggs with tomato and crumbled feta.It’s simple, comforting, and full of flavor.

Olive oil, sun-kissed tomatoes, farm eggs, and creamy feta… all come together in minutes.

Scoop it up with some fresh bread and enjoy a little taste of summer, anytime of the year.

Who else grew up with this on the table?

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

4 eggs

2 ripe tomatoes, grated or finely chopped

100g feta cheese, crumbled

2 tbsp olive oil

Salt and pepper to taste

Optional: a pinch of oregano or chili flakes

Directions

Heat the olive oil in a pan over medium heat.

Add the tomatoes and cook for about 5–7 minutes until most of the liquid has evaporated.

Lightly beat the eggs and pour them into the pan.

Stir gently as the eggs cook, just until they’re set but still soft.

Add the crumbled feta and mix lightly.

Season with salt, pepper, and optionally a bit of oregano or chili flakes.

Serve warm with crusty bread.

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